Linguine with Veal Ragout and Arugula

In a pot, bring salted water to a boil, add linguine and cook until al dente. Meanwhile, finely chop the onion and garlic. Melt butter in a saucepan and sauté finely chopped onion together with garlic. Add minced meat and brown. Add the grated lemon peel and the chopped herbs, as well as the wine. Pour about 2 tablespoons of olive oil and soup and simmer everything for 5 minutes. Season to taste with salt and pepper. Meanwhile, heat olive oil in a pan and deep-fry arugula in it. Lift out and drain on paper towels. Lift the linguine out of the cooking water and drain as well. Mix with a little olive oil and arrange in deep plates. Spread the veal ragout on top and drape with the fried arugula.

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